March 9, 2013
The New British Invasion: Paris Food
This time on America’s Test Kitchen, we interview Rose Carrarini, a British baker, chef, and cookbook author who opened Rose Bakery in Paris and is on the cutting edge of the English revolution in French cooking. We’ll travel back in time to discover the origins of Guinness beef stew, and we’ll be tasting maple syrup. Then we’ll head into the test kitchen to learn how to make French potato casserole. And of course, we’ll be taking your calls to answer all of your cooking questions.In This Program
Both Guinness and beef stew have deep, roasted, delicious flavor. So why should putting them together lead to bitter disappointment?
In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without a roast?
Does it pay to buy the priciest syrup in the aisle—and does it even need to be real maple?